This product is all about typical Italian cuisine! Discover the versatility of MozzaRisella, an innovative variation, dairy free, soya free and wheat free! Perfect for pizza, pasta and antipasti! Buon appetito! On the basis of germinated whole grain rice. Melts perfectly and has manifold uses in cold and warm cooking. Free of soya, gluten and lactose!

Recipe ideas

POTATO-STRIPES ON BELL PEPPER-SALAD & VEGAN MELT

Zubereitung:

For the bell pepper-salad wash the husks thoroughly, cut in half lengthwise and cut out the core. Dice the bell pepper. Wash parsley and dry it, chop it finely and mix it under the bell pepper. Taste the salad with raspberry-dressing and walnut oil as well as freshly ground pepper and salt and let it steep.

For the melt stir vegan alternative to sour spread or spread creamy. Rub Mozzarisella with a rough vegetable rasp and fold it in the sour spread/spread. Peel shallot, chop it very finely and mix it under the melt with finely chopped herbs as well as the peel scoring of a lime. Season it with pepper, salt and chili flakes.

For the potato-stripes peel potatoes, then work them with a spiral cutter into “spaghetti“ and press out the liquid of the potato-spaghetti with kitchen paper. Mix corn starch and paprika in a salad bowl, add potatoes and mix it thoroughly with the paprika-corn starch.

Heat sunflower oil in a tall pot with a small diameter. Spread potatoes in 4-6 portions, place them like a nest on a flat kitchen ladle and let the potatoes slide carefully into the hot oil. Best every nest on its own, about 4-6 min., fry and lift it out carefully with the ladle. Drain the nests instantly on the kitchen paper.

ASPERAGONI WITH ORANGE-HOLLANDAISE

Preparation:

Carefully peel lower 2/3 of the white asparagus and cut about 1cm from the end. Bring water with 1 tablespoon of salt and sugar to a boil, reduce heat and parboil asparagus about 6 minutes. Remove asparagus from the water, keep liquid back for further processing.

Cook lasagna sheets in asparagus liquid for 6-8 min until almost al dente. Use a fork to make sure the sheets do not stick together while cooking.

Place one vegan slice on each lasagna sheet and add 2-3 pieces of asparagus. Roll everything to cannelloni. Place ready cannelloni in a fireproof casserole.

Wash orange thoroughly and take shell abrasion of the fruit. Squeeze orange and pour through a sieve.

Peel shallots for the orange hollandaise, chop very finely and sauté in a large pan in a little vegetable oil. Pour white wine and 150 ml of vegetable stock over the shallots, add a shot of white vinegar and whole pepper and allow several minutes simmering over medium heat until reduced to half. Pour the reduction through a fine sieve, pour it back into the pan, add the orange juice and peel abrasion.

Melt Alsan over low heat in a pan. Add flour and sauté stirring briefly with the vegetable fat. Pour in white wine orange liquid and liquid oat cream while stirring rapidly and simmer to a creamy hollandaise. Add some extra white wine if necessary to achieve a creamy-fluid consistency.

Sprinkle Asperagoni in the baking dish with plenty of the orange hollandaise and some Mozzarisella. Bake in preheated oven for about 25-30 minutes at 190 ° C.